4. El Modelo SEM-MDS 89
4.2. El modelo
In contrary to previous chapters in this memory, in the last one, malolactic fermentation (MLF) and lactic bacteria (LAB) were selected as biotechnological tools to improve the quality of Albariño white wines from Rias Baixas PDO. MLF is not a regular process in white wines from this region, since the peculiar acidity of these wines enhances some characteristic aromatic compounds. Nevertheless, homogenizing conditions of production described before and an increasing competence between producers have induced an existing interest in wineries towards the production of wines with distinctive properties through the malolactic fermentation of wines.
For this reason, we performed a study to determinate the influence of MLF on the organoleptic characteristics of Albariño and Caiño wine from Rias Baixas PDO. A commercial LAB strain of Oenococcus oeni (O.oeni) was inoculated in Albariño and Caiño white wines to conduct MLF. The results obtained showed that O. oeni commercial strain did not dominate the MLF. Two indigenous strains of Pediococcus damnosus (P.damnosus), C5 and C8, were the main responsible of the FML in Caiño white wines. Both strains of P.damnosus were inoculated in Albariño white wines, but only one of them (C5), had conducted the FML. Molecular analysis confirmed the lack of genes implicated in the production of exopolysaccharides and biogenic amines. The sensory analysis showed that FML produced significant changes in some organoleptic descriptors. For example, the colour of Albariño wines got more yellow-golden after MLF and typical fruity odor descriptors (pear and apple), disappeared and a new one, vanilla, appeared in wines. Likewise, the acidity decreased and final wines presented an increase in body and softness. In Caiño wines, the inoculation and fermentation with P.damnosus caused the loss of “fresh” notes such as fresh herbs and banana, typical from Caiño wines, an increase the honey descriptor, also presenting a new descriptor: caramel.
This work was a result of a collaboration with the Centro de Ricerca per l’ enologia (CRA), which was founded through an European mobility grant BES- 2007- 16606 and the project AGL2006-02558 under the supervision of Dr. Emilia García-Moruno. As results of this last part of the current thesis, our laboratory and CRA patented the use of both P.
damnosus strains (C5, C8) for the MLF of Albariño and Caiño white wines (Annexe 4), patent that was entitled to Terras Gauda winery for its use it in the production of wines. Most relevant results of this study are presented in the article 5 of the current thesis.
CONCLUSIONS
First
The alcoholic fermentation of Albariño grape musts with the authocthonous Sacharomyces cerevisie strain 1 (S.cerevisiae), significantly affected the volatile and phenolic profile of resulting wines, improving sensorial characteristics. White wines fermented with this strain presented higher concentrations of volatile compounds, mainly terpenes and norsoprenoids, which are related with the typical fruity character and freshness of these wines, and lesser concentration of hidroxycinamic acids and flavan-3-ols associated with bitterness, astringency and browing potential.
Second
Wines fermented with the autochtonous S.cerevisie 1 strain showed a higher concentration of both mannoproteins and volatile compounds (terpenes and norisoprenoids), than the rest of wines tested. A study in model wine showed that colloidal fraction of wines fermented with S.cerevisiae 1 retained a higher percentaje of linalool and geraniol in comparation with fractions isolated from other wines studied. These results indicated that mannoproteins release from S. cerevisiae 1 strain preferentially retain some aromatic compounds.
Third
Short ageing on lees during 20 days of white wines fermented by S. cerevisie 1 strain have produced better sensorial quality wines. At this time, wines presented higher concentration of mannoproteins and key aromatic compounds.
Forth
Transgenic S.cerevisie EKD-13 strain completely fermented Albariño grape must giving wines with distinct chemical characteristics mainly due to the expression of genes transformed in winemaking conditions. Most significant characteristics incluyed an important increase of mannoproteins, 2 phenyl ethanol and tyrosol concentration. Although some of
these features may be useful in terms of both technological and sensorial scene, a sensorial evaluation is required in the future to asses their effect in the sensorial perception of these wines.
Fifth
Two authocthonus Pediococcus damnosus strains (C5 and C8) which were isolated had the capacity to carry out the malolactic fermentation of wines from white Caiño grape variety, being among them one, (C5), able to conduct the malolactic fermentation of Albariño white wines. Selected and isolated strains did not produce biogenic amines (lack of genes hdc, tdc and odc), neither exoplysaccharides (lack of gen dps). Malolactic fermentation significant modified sensorial characteristics giving wines with distint properties from among which stands the decrease of typical herbaceous and fruity descriptors and the increase of colour intensity and honey and vanilla notes.
Primera
La vinificación de mostos Albariño con la cepa autóctona de levadura Saccharomyces cerevisiae 1 (S.cerevisiae), influyó significativamente en la composición volátil y en el perfil fenólico de los vinos obtenidos, mejorando sus propiedades sensoriales. Los vinos blancos obtenidos con esta cepa tuvieron una mayor concentración de compuestos volátiles, principalmente terpenos y norisoprenoides, relacionados con el carácter frutal y la frescura de estos vinos, y una menor concentración de ácidos hidroxicinámicos y flavan 3-oles, relacionados con la astringencia, el amargor, y el índice de pardeamiento.
Segunda
Los vinos fermentados con la cepa autóctona S.cerevisiae 1 presentaron una mayor concentración de manoproteínas y de compuestos volátiles (terpenos y norisoprenoides), que el resto de vinos analizados. En experimentos realizados en medio vínico modelo, se demostró que la fracción coloidal del vino elaborado con la cepa S. cerevisiae 1 retuvo un porcentaje de geraniol y linalool mayor que la fracción coloidal del resto de los vinos, indicando que las manoproteínas liberadas por esta cepa pueden retener preferencialmente algunos compuestos del aroma.
Tercera
La crianza sobre lías por un período de 20 días de los vinos blancos elaborados con la cepa S. cerevisiae 1 dió lugar a vinos de mejor calidad sensorial. En este tiempo de crianza sobre lías los vinos presentaron también una mayor concentración de manoproteínas y de compuestos claves del aroma.
Cuarta
La cepa de levadura transgénica S.cerevisiae EKD-13 fermentó completamente el mosto Albariño produciendo vinos con algunas características químicas distintivas en su mayor parte derivadas de la expresión de los genes modificados en las condiciones de la
fermentación. Las más significativas fueron el incremento de la concentración de manoproteínas, del compuesto aromático 2-fenil etanol y del compuesto fenólico tirosol.
Aunque algunas de estas características podrían ser útiles tanto desde el punto de vista tecnológico como sensorial, se requiere evaluar en el futuro el impacto de estas modificaciones en la percepción sensorial global de los vinos obtenidos.
Quinta
Se aislaron dos cepas de Pediococcus damnosus (C5 y C8) capaces de realizar la fermentación maloláctica en los vinos elaborados con la variedad Caiño Blanco, siendo una de ellas (C5) capaz de llevar a cabo la fermentación maloláctica en vinos de la variedad Albariño. Las cepas aisladas no producen aminas biógenas (ausencia de genes hdc, tdc y odc) ni exopolisacáridos (ausencia del gen dps). La fermentación maloláctica modificó de forma significativa las propiedades sensoriales de estos vinos, obteniéndose unos vinos con unas propiedades características, en los que se puede destacar la disminución de los descriptores típicos herbáceos y frutales y el aumento de la intensidad del color y de los descriptores sensoriales relacionados con la miel y la vainilla.
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